Superfast Side-Dish Recipes

Make a side to match any kind of main in 20 minutes or less with these great recipes.

Make a side to match any kind of main in 20 minutes or less with these great recipes.

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November 02, 2009

1 of 109Becky Luigart-Stayner

Green Beans and Potatoes in Chunky Tomato Sauce

The crisp, fresh green beans and smooth, tender potatoes create nice texture contrast, and the easy sauce is a good match for nearly any main-dish flavor. It would make an especially great side for roasted chicken, whether our five-star homemade version or time-saving rotisserie chicken from the supermarket.

Speedy Beet and Bean Salad with Herb Vinaigrette

If you love the sweet, earthy flavor of beets but think you don't have time to cook them on a weeknight, you'll appreciate this fast microwave method. Wrapping peeled beet wedges in parchment paper allows them to steam to tender perfection in less than half the time it would take to roast them. Because red beets tend to stain everything they come in contact with, we advise wearing gloves and cutting the beets on a dark-colored cutting board. If you can’t find slender haricots verts (French green beans), use an equal amount of regular green beans. Try our other variations: Beet Salad with Bacon and Onion,Beet Salad with White Beans and Orange, and Buttered Beet and Carrot Sauté.

Easy Side Salads

Spring mix, a blend of small, tender lettuces, is an ideal base for side salads with a more delicate profile (think herbs, berries, and nuts rather than croutons, pungent cheeses, or big, crunchy vegetables). Our Mediterranean Roasted Red Pepper and Pine Nut Salad would be a perfect side for citrus-and-herb baked chicken.

Roasted Parsnips with Lemon and Herbs

If you’re not familiar with parsnips, try these quick recipes to acquaint yourself with them. The root veggies look like white carrots and have a decidedly sweet, earthy flavor. Shop for medium to small parsnips, as larger ones tend to have tough, woody cores. In the main recipe here, a hit of fresh lemon juice and sprinkling of fresh herbs make the whole dish taste fresh and bright. If you don’t have parsley on hand, you can leave it out, but do seek out the dill.

Steamed Broccoli Four Ways

Broccoli is a go-to veggie side for many families yet is often served very plain. Here we offer 4 great ways to dress it up. First, we mix it with garlic and red onion for Mediterranean flavor. Next, we drizzle it with a creamy tarragon dressing composed of sour cream, milk, tarragon, and white wine vinegar. Then, we sprinkle it with Mexican chorizo for a hint of spice, and finally, we top it with a tomato ragout.

Trio of Orzo Side Dishes

This trio of fresh sides comes together easily and pairs with a variety of main dishes. Our Orzo with Curried Cauliflower and Mint pairs great with grilled protein and can stand alone for a hot or cold lunch. Using the recipe as a base, add any vegetables of your choosing such as zucchini, onions, eggplant and fresh herbs to brighten your pasta salad. Toasted nuts are also a great addition and add a new texture. Orzo with Snap Peas, Cilantro, and Peanuts boasts quick sautéed sugar snap peas, earthy chopped cilantro, tangy rice vinegar, and buttery peanuts. Add shredded chicken or sautéed shrimp with lemon to make this dish a one-pot meal. Finally, in our Orzo with Crispy Pancetta and Chives, whole-wheat orzo soaks up the salty and buttery flavor of sautéed pancetta. Pair with grilled fish.

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10 of 109Photo: Victor Protasio

Orzo with Fresh Herb Vinaigrette

In this quick side, a dressing of parsley, olive oil, lemon juice, tarragon, and thyme infuses Mediterranean flavor into whole-wheat orzo. Brighten this dish with the addition of fresh herbs and add any other herbs you like besides thyme and tarragon such as a basil and parsley. You can make this herb vinaigrette and keep it in your fridge to drizzle over salads, add to marinades and grilled protein. Orzo pasta salad can be served warm or cold making it the perfect picnic side dish.

Braised Brussels Sprouts with Mustard and Thyme

Spicy Garlic Broccoli Rabe

Bitter greens like broccoli rabe make a good counterpoint to rich, creamy cold-weather dishes. This dish has a sort-of-Italian feel, but you can substitute a little chopped canned chipotle pepper for the red pepper and better match Mexican and Southwestern dishes, or use sesame oil and Sriracha for Asian ones.

Brussels Sprouts with Crisp Prosciutto

The key to great Brussels sprouts is to cook them a very short time or a very long time―you want to either maintain their fresh crispness or slowly caramelize their natural sugars. This recipe takes the short route, cooking the whole dish in just nine minutes. Crisp, salty, meaty, pan-fried prosciutto balances the sprouts' vegetal character, and a simple lemon-butter dressing brightens the flavor. Try this dish with a quick soup or stew for a great winter dinner.

Orange and Red Onion Salad with Red Pepper

The sweetness and tartness of citrus provides a nice respite from the earthy and hearty flavors of most other winter produce. This simple dish dresses raw orange and red onion with just olive oil for a nice, light flavor whose acidity and pungency make an excellent counterpoint to cold-weather dishes made from fattier cuts of meat, such as beef stew.

Grilled Zucchini with Sea Salt

For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done. To spice up this basic recipe try one of our three variations: Parmigiano-crumbed, Caprese "Salsa", or Mint Gremolata.

Sautéed Brussels Sprouts with Bacon

Try our basic recipe and you will find a your new favorite side dish. Try one of our variations like Lemon and Pecan; Sesame, Garlic, and Ginger; and Garlic and Pecorino and you will find there are limitless possiblities for this dinnertime standby.

Spinach with Garlic Vinaigrette

Try one of our variations on this basic recipe. Mix with cooked farfalle pasta to make Spinach-Pasta Salad. Try increasing the garlic to three thinly sliced cloves, heat the vinaigrette over medium-high heat and saute with onion and garlic for two minutes before tossing in fresh spinach to create Wilted Spinach. Another option, microwave 4 (6-ounce) Yukon gold potatoes for 13 minutes or until tender, prepare wilted spinach before dividing among potatoes. Then top each with 1 1/2 tablespoons crumbled feta for Spinach Baked Potatoes.

Yellow Squash Ribbons with Red Onion and Parmesan

This impressive-looking dish is easy and fast, and thanks to the pungent onion and meaty Parmesan, it has big flavor. Zucchini works just as well as yellow squash here, but be gentle when stirring so you don't break the ribbons. A grilled meat, especially pork or beef, is the best kind of main dish for this side.

Chickpea Salad with Provençal Herbs and Olives

Take a quick jaunt to the south of France with this fiber-rich, no-cook salad. Fresh herbs and the powerful flavor of olives mellow the earthiness of chickpeas, making a dish that tastes lighter than it looks. Make the salad a few hours ahead if you can; the longer it marinates in the dressing, the more flavorful it will be. This dish completes a vegetarian meal nicely when paired with a quick meatless main like pasta or grilled portobellos.

Haricots Verts and Grape Tomato Salad with Crème Fraîche Dressing

This salad tastes fresh, fresh, fresh, with a hint of tangy creaminess from the crème fraîche that also makes it feel indulgent. It's a perfect summertime dish since it relies on the sweetness of fresh green beans and tomatoes, so you should serve a summery entrée alongside it.

Cumin Curried Hummus

If you keep canned chickpeas on hand (and you should), hummus is an easy anytime snack, side, or sandwich spread. This spiced version can stand in for lentil dal on an Indian menu, or it can pair with Mediterranean-flavored lamb.

Fresh English Pea Salad with Mint and Pecorino

Healthy doses of bitter arugula, fresh mint, and salty pecorino keep these peas interesting. Fresh green peas have amazing flavor, but if you don't feel like shelling, or if they're out of season, you can thaw out some frozen ones. The salad pairs best with an entrée that's meaty but not too heavy, like a sautéed pork dish.

Couscous Salad Cups

Huge flavor and an edible container make this dish perfect for a casual potluck or picnic, or a workday lunch. But with or without its lettuce-leaf cups, this Mediterranean salad becomes the highlight of whatever meal it's a part. Serve with grilled kebabs of any kind, such as this one, which uses the same pomegranate-orange dressing as the salad.

Kale with Garlic and Peppers

Protein- and iron-rich kale is unique among greens in that it retains some crispness and crunch even after long cooking. This dish takes just 15 minutes and doesn't need much effort once it gets started, so you can tend to the main course while it cooks. A superfast chicken dish makes a good main, and lets you put a full home-cooked meal on the table in about 20 minutes.

Edamame Dip

Eating edamame straight out of the pods is a great snack, but the little bean's culinary possibilities go far beyond that. When pureed, it makes a smooth and flavorful dip that here adds white beans for sophisticated flavor (you can use chickpeas instead for a more hummus-like dip). Try it with sliced fresh veggies before your next entrée―it'll make family dinner feel more like a cocktail party.

Asparagus Ribbons with Lemon and Goat Cheese

Don't be intimidated by the beautiful curling ribbons of asparagus―all you need to create them is a vegetable peeler. This no-cook recipe highlights the fresh flavor of asparagus with creamy and tangy goat cheese, and is a wonderful springtime dish. Try it with chicken―a great partner for spring flavors.

Melon and Prosciutto Salad with Parmigiano-Reggiano

Meat isn't exactly the first thing that comes to mind to pair with fruit, but salty, chewy prosciutto and sweet, juicy honeydew and cantaloupe are a magical combination that's a staple of the antipasto platter. This salad works nicely as either an appetizer before or a dessert after a superfast Italian pasta.

Majiggy Fruit Salad

A simple fruit salad dressed with yogurt and jam, this recipe is a great way to get kids involved in the kitchen―they'll love its sweet flavor, and even a toddler can help stir together the dressing and toss it with the fruit. Even out of season, the salad will remind you of summer, so pair it with a superfast summery or grilled recipe.

Sautéed Baby Squash with Basil and Feta

This six-minute side is amazingly versatile: Try red onion or shallot in place of leek, and any tender, quick-cooking vegetable―broccoli, bell pepper, green beans, or whatever's on hand―for the squash. The tangy feta makes a good contrast with any light-bodied main course, such as these superfast recipes for halibut and salmon.

Carrot-Pineapple Slaw

The mayonnaise-laden (and usually store-bought) version of this slaw is a popular picnic food. Our healthier version uses a lemon-maple vinaigrette and adds juicy pineapple for extra interest. Make it a day or two ahead for a picnic or tailgate, or pair with grilled anything―pork chops, steaks, burgers, or bratwurst.

Summer Corn and White Bean Soup

This wonderfully hearty soup takes all of eight minutes to cook, and can make a hearty meal on its own paired with corn bread or a salad. But its best dinnertime partner is a just-as-quick sandwich. Try one of our superfast or 5-ingredient recipes.

Ginger-Garlic Broccolini

Also known as baby broccoli, Broccolini has a very similar flavor to its close cousin broccoli, but its long, thin stalks make it nice and crunchy. With ginger and mirin, this dish has Asian flavors, but its best partner would be a noodle dish from anywhere in the world.

Broccoli with Red Pepper Flakes and Toasted Garlic

This four-minute, ridiculously easy recipe yields surprising flavor. And it's adaptable to any menu: Make as-is with Mediterranean dishes, swap in sesame oil for olive with an Asian entrée, or sub finely chopped ancho chile for the red pepper flakes with Mexican mains.

Parsley-Farro Salad

If you can't find precooked farro, substitute precooked or boil-in-bag brown rice. Start with our basic recipe and then try one of our tasty variations: Tomato and Cucumber; Basil and Corn; or Onion, Feta, and Bell Pepper.

Nutty Almond-Sesame Red Quinoa

Quinoa makes a wonderfully protein-packed, gluten-free side option. We love the color and texture of red quinoa, but regualr quinoa also works well. Feel free to switch it up with one of our variations: Balsamic and Grape, Lemon-Snap Pea and Bean Salad.

Simple Avocado Salad

Simple doesn't have to mean sad when it comes to salads. Avocado, lime juice, and red onion come together for a side dish that's reminiscent of deconstructed guacamole. Pre-chopped red onion is great to keep on hand and makes for even faster (tear-free) prep on these salads.